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Bread-and-Butter Pickle Rémoulade

Bread-and-Butter Pickle Rémoulade

This will keep in the refrigerator for about a week. Serve any leftover on sandwiches or with boiled shrimp.

 

Southern Living JUNE 2009

  • Yield: Makes about 1 cup
  • Prep time:15 Minutes

Ingredients

  • 3/4 cup mayonnaise
  • 1/4 cup Creole mustard
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon finely chopped bread-and-butter pickles
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon filé powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Preparation

1. Stir together all ingredients.

Lightened Bread-and-Butter Pickle Rémoulade: Substitute 3/4 cup light mayonnaise for regular mayonnaise.

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Bread-and-Butter Pickle Rémoulade recipe

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